Spring Ravioli With Pesto Cream Recipes

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SPRING RAVIOLI WITH PESTO CREAM

Toss this hot spring ravioli with vegetable and sour cream mixture that's perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 4

Number Of Ingredients 9



Spring Ravioli with Pesto Cream image

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
  • While vegetables are cooking, cook and drain ravioli as directed on package. Mix sour cream, pesto and lemon peel in small bowl.
  • Toss hot cooked ravioli with vegetable mixture and sour cream mixture.

Nutrition Facts : Calories 385, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg

2 teaspoons olive or vegetable oil
8 ounces green beans, cut into 1 1/2-inch pieces
1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3 roma (plum) tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 ounces frozen cheese-filled ravioli (from 24-ounce bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel

RAVIOLI AND VEGETABLES WITH PESTO CREAM

Perfect for a busy weeknight, this fabulous pasta dish can be on the table in 20 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9



Ravioli and Vegetables with Pesto Cream image

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook green beans and bell pepper in oil about 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and salt. Cook 3 minutes.
  • Meanwhile, cook ravioli as directed on package. In small bowl, mix sour cream, pesto and lemon peel.
  • Drain ravioli; return to saucepan. Add vegetable mixture and sour cream mixture; toss.

Nutrition Facts : Calories 380, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 0 g

2 teaspoons olive or vegetable oil
8 oz fresh green beans, cut into 1 1/2-inch pieces
1/2 medium yellow bell pepper, cut into 1/2-inch pieces (1/2 cup)
3 plum (Roma) tomatoes, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon salt
16 oz frozen cheese-filled ravioli (from 24-oz bag)
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoons grated lemon peel

RAVIOLI WITH CREAMY PESTO SAUCE

Make and share this Ravioli With Creamy Pesto Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5



Ravioli With Creamy Pesto Sauce image

Steps:

  • Combine whipping cream and pesto sauce in a saucepan; add capers.
  • Cook mixture over low heat until thoroughly heated, stirring frequently.
  • Cook pasta according to package directions, and drain.
  • Toss pasta with sauce, and sprinkle with toasted pine nuts.
  • Serve immediately.

Nutrition Facts : Calories 238.6, Fat 25.1, SaturatedFat 14, Cholesterol 81.5, Sodium 657.8, Carbohydrate 3.3, Fiber 0.8, Sugar 0.3, Protein 2.3

1 cup whipping cream
1 (2 7/8 ounce) jar pesto sauce
1 (3 ounce) jar capers, drained
2 (9 ounce) packages refrigerated cheese ravioli, uncooked
2 tablespoons pine nuts, toasted

GRILLED PESTO RAVIOLI

Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a loose coating and help the sauce thicken a touch without becoming gummy.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0



Grilled Pesto Ravioli image

Steps:

  • Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.

SPRING RAVIOLI SOUP

This recipe is sponsored by Target. Parmesan pulls double duty in this soup chock-full of seasonal vegetables: The rind is used to enrich the broth, and the cheese is shaved on top as a garnish. Onions and garlic are sautéed, then simmered with vegetable broth, peas, asparagus and ravioli. Arugula, lemon and spoonfuls of homemade pesto are added just before serving.

Provided by Kelly Senyei

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 17



Spring Ravioli Soup image

Steps:

  • For the soup: Using a vegetable peeler or cheese grater, make shavings from the wedge of Parmesan until you have 1/2 cup. Set aside. Cut off and reserve the rind from the wedge.
  • Combine the oil, onions and garlic in a large heavy-bottomed pot or Dutch oven. Cook, stirring occasionally, over medium-low heat until the onions are translucent, about 5 minutes.
  • Add the asparagus, broth and Parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Add the ravioli and peas and cook until the ravioli are al dente, 4 to 5 minutes.
  • Turn off the heat then immediately stir in the arugula and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn't fully melted, remove and discard it.)
  • For the pesto topping: Toast the pine nuts in a small skillet over low heat, stirring frequently, until golden brown, about 5 minutes.
  • Combine the toasted pine nuts, basil, Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until roughly chopped. With the motor running, pour the oil in through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
  • Drizzle the pesto over the soup, garnish with the shaved Parmesan and serve.

One 5-ounce wedge Parmesan
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
8 cups vegetable broth
One 20-ounce package refrigerated cheese ravioli
1 cup frozen peas
2 cups baby arugula
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
1 1/2 tablespoons pine nuts
2 cups fresh basil leaves, rinsed and dried
1 tablespoon grated Parmesan
2 cloves garlic, peeled and roughly chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

SPRING RAVIOLI

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 9



Spring Ravioli image

Steps:

  • In a large skillet heat the oil over medium heat. Cook green beans and pepper in oil for 5 minutes or until crisp-tender. Stir in Red Gold Diced Tomatoes with Basil, Garlic & Oregano and salt; cook for 3 minutes.
  • Cook ravioli according to package directions and drain.
  • In a small bowl combine sour cream, pesto and grated lemon peel.
  • In the skillet toss together the ravioli, vegetable mixture and sour cream mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2 teaspoon s vegetable oil
1 cup fresh green beans, cut into 1 1/2 inch pieces
1 small yellow bell pepper, cut into 1/2 inch pieces
1 (14.5 ounce) can Red Gold Diced Tomatoes with Basil, Garlic & Oregano
1/2 teaspoon salt
1 (16 ounce) package cheese filled ravioli
1/2 cup sour cream
3 tablespoons basil pesto
2 teaspoon grated lemon peel

CREAMY PESTO RAVIOLI

I started looking for something to do with my frozen meat ravioli for dinner tonight. Some inspiration from a few Zaar recipes, combined with the ingredients in my pantry, resulted in a dish that I think worked great.

Provided by karen

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9



Creamy Pesto Ravioli image

Steps:

  • Cook frozen ravioli according to package directions.
  • Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
  • Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
  • While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
  • In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
  • To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.

Nutrition Facts : Calories 255.9, Fat 13.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 75, Carbohydrate 26.2, Fiber 5.5, Sugar 6.4, Protein 13.6

10 ounces frozen beef ravioli or 10 ounces cheese ravioli
3/4 cup skim milk
3 tablespoons pesto sauce
1 tablespoon flour
2 tablespoons pine nuts
1 tablespoon olive oil
8 baby portabella mushrooms, sliced (or crimini)
2 tablespoons fresh rosemary (optional)
2 tablespoons fresh shredded asiago cheese

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